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Easy Crock-Pot Tex-Mex Spaghetti Recipe

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Ingredients

Adjust Servings:
12 ounces spaghetti 3/4 of a 1 lb pkg
2 lbs ground beef
1 large onion roughly diced
1 16 ounce jar pace picante sauce thick & chunky, heat level of choice
1 cup mexicorn drained, more as desired
1 14 1/2 ounce can tomatoes drained & see prep note below
2 4 1/2 ounce cans sliced black olives drained
1 1/2 cups monterey jack cheese shredded
1 1/2 cups cheddar cheese shredded

Nutritional information

525.9
Calories
251 g
Calories From Fat
27.9 g
Total Fat
12.6 g
Saturated Fat
94.6 mg
Cholesterol
835.8 mg
Sodium
37.6 g
Carbs
3.4 g
Dietary Fiber
3.9 g
Sugars
31.6 g
Protein
308 g
Serving Size

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Easy Crock-Pot Tex-Mex Spaghetti Recipe

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    I have been wanting to make this for a long time, and was really glad I did. The flavors all come together nicely, and the olives were a great addition. used about half the cheese and served this as an entree half a recipe for the two of us, with a little leftovers. Thanks, Twiss!

    • 70 min
    • Serves 10
    • Easy

    Ingredients

    Directions

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    Tex-Mex Spaghetti Crock Pot Served, When I lived in Dallas, we often had potluck Tex-Mex dinners, altho not real potluck in the true sense as the menu was almost always the same. There was an appy queso or 7-layer dip w/tortillas, guacamole was a must & dessert was a flan or sopaipilla. I always made the main course – Mexican Spaghetti w/a med heat level, which was begun at the stove that afternoon & assembled in my crock pot to stay warm & serve easily that evening. The heat level is controlled by the picante sauce you use, but can be raised or lowered by adding spices to suit your taste preferences or using mild picante sauce. This is easily halved for a family meal. Enjoy!, I have been wanting to make this for a long time, and was really glad I did. The flavors all come together nicely, and the olives were a great addition. used about half the cheese and served this as an entree half a recipe for the two of us, with a little leftovers. Thanks, Twiss!, We enjoyed this quick and easy dish. used whole-wheat spaghetti and 4-cheese Mexican blend cheese instead of the monterey jack and cheddar. Also, before serving, I added some salt, pepper, chopped cilantro, and Penzeys Bold Taco seasoning to boost the flavor a bit. This was great the next day, too. **Made for 2014 Football Pool**


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    Steps

    1
    Done

    Saute Ground Beef & Onions Together Till Meat No Longer Shows Any Pink Color & the Onions Are Translucent. Drain of Any Rendered Fat & Transfer to Crock Pot.

    2
    Done

    Break Uncooked Spaghetti by Hand in Approx 3 in Segments, Prepare Per Pkg Directions, Add to Crock Pot & Stir Youre Done at the Stove!.

    3
    Done

    Add Pace Picante Sauce & Drained Mexican Corn.

    4
    Done

    Add Drained Tomatoes & Set Aside the Liquid For Possible Later Use. Note: If Using Whole Tomatoes, Halve or Quarter Them W/a Kitchen Knife to Release & Drain Their Liquid.

    5
    Done

    Add Sliced Black Olives. Fold in Shredded Monterrey Jack & Cheddar Cheese & Stir Gently to Mix Well.

    6
    Done

    the Spaghetti Is Ready to Be Served When the Cheese Has Melted, but Can Be Kept Warm on Low in the Crock Pot For Up to 3 Hours If You Do That, Stir the Spaghetti Gently Once Ea Hr & Ck For a Continued & Acceptable Level of Moisture. If It Appears to Need Moisture, Use the Reserved Liquid from the Tomatoes as Needed.

    7
    Done

    When Time to Serve Dinner, Set Out the Crock Pot For Your Family or Guests to Help Themselves & Put a Dish of Sour Cream Close by Garnish W/Fresh Chives.

    8
    Done

    Note: Want a Great Quesadilla?! Use the Same Ingredients in Appropriate Quantity Minus the Pasta & Strain the Liquid Off the Picante Sauce. Too Yummy!

    Avatar Of Joseph Chambers

    Joseph Chambers

    Culinary explorer eager to travel the world through its flavors and ingredients.

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